Ingredients
Scale
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 garlic cloves, finely minced
- 8 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp flour
- 2 cups uncooked elbow macaroni
- 1.5 cups milk, 2% or whole
- 8 oz sharp white cheddar cheese, cubed or shredded
- Crumbled bacon, green onions, and extra shredded cheese for topping
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add ground turkey and cook until no longer pink, about 10 minutes.
- Add onion, garlic, carrots, and celery. Sauté for 5-6 minutes.
- Pour in chicken broth, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce to a simmer.
- In a small bowl, mix ¾ cup hot broth with flour until smooth. Slowly stir into the soup.
- Add pasta and simmer until al dente, about 10 minutes.
- Slowly pour in milk while stirring constantly.
- Gradually add cheese, stirring until fully melted.
- Top with crumbled bacon, green onions, and extra cheese before serving.
Notes
- Use Barilla Protein Plus macaroni for extra protein.
- Shred cheese from a block for better melting.
- Stir constantly when adding milk and cheese to prevent clumping.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg